Sea bass in potato crust with red wine sauce
Instructions
Clean the fish, cut the fillets and sprinkle with the grated potato and mixed with salt, pepper and chopped Rosemary.
Saute and finish cooking in oven for 10 minutes.
Dry chopped onion in oil, add wine, olive oil and cinnamon.
Reduce by 1/4 and move to colander.
Serve the fish with the sauce.
Ingredients and dosing for 4 persons
- 500 g of seabream
- 2 potatoes
- 1 sprig of rosemary
- 1/4 bottle of full-bodied red wine
- 1 stick of cinnamon
- 1/2 onion
- Salt
- Pepper
- Laurel
- Olive oil extra virgin